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Chicken Riggies

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Ingredients

Adjust Servings:
1/4 cup butter
4 tbsp olive oil
5 garlic cloves — finely chopped
10 tbsp shallot — minced
2 lb boneless and skinless chicken breast — cubed
1/2 cup tomato sauce — freshly prepared
4 oz sweet red pepper — drained, julienned
1 pt heavy cream
1/4 cup dry sherry
8 oz rigatoni pasta — uncooked
salt
pepper

Nutritional information

566
calories
27.3 g
carbohydrates
32 g
protein
36.7 g
fat
457 mg
sodium
163 mg
cholesterol

Chicken Riggies

Features:
  • Non Veg
  • 45 mins
  • Serves 6
  • Medium

Ingredients

How to make Chicken Riggies

  • Heat the oil in a saucepan and melt the butter. Keep the flame on medium heat. Add the shallots and garlic. Sauté them until they are soft.
  • Add the chicken. Sprinkle pepper and salt and sauté again for about 10 minutes until cooked halfway through.
  • Add the peppers and tomato sauce while stirring. Lower the heat and simmer. After 10 minutes, add the sherry. Simmer for 10 more minutes and add cream while stirring.
  • Simmer for 10 minutes and pour over steaming hot cooked pasta. Serve hot.

Trivia

  • Did you know Chicken Riggies, also called Utica riggies, are a type of Italian-American pasta which is native to New York state’s Utica-Rome region?
  • Interestingly, numerous Utica chefs have come to claim the dish, thanks to its immense popularity, but it is yet unclear how the dish actually originated.
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